Quinoa Jambalaya
A hearty, quick quinoa-based jambalaya with chicken, smoked sausage, and Cajun flavors.
Equipment
- Large heavy-bottom skillet or sauté pan
- Fine mesh strainer
- Measuring cups and spoons
- Knife
- Cutting Board
- Fork
Ingredients
- 1/2 tablespoon olive oil
- 1/2 pound boneless skinless chicken breasts cubed
- 1/2 cup smoked sausage diced (about 2 ounces)
- 1/3 cup green pepper diced
- 1 yellow onion small, minced
- 2 tablespoons garlic minced
- 1 cup quinoa rinsed
- 2 cups low-sodium chicken stock
- 1 tablespoon Cajun seasoning
- 15 ounces diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional
Instructions
- Place the quinoa in a fine-mesh strainer and rinse under running water for about 2 minutes, or until the water runs clear; set aside to drain.
- Heat 1/2 tablespoon olive oil in a large heavy-bottom skillet over medium-high heat.
- Add the cubed chicken and diced smoked sausage to the hot pan and cook, stirring, until the chicken begins to brown, about 3–4 minutes.
- Add the diced green pepper and minced onion and sauté with the meat until the onion softens, about 2–3 minutes more.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the rinsed quinoa, chicken stock, Cajun seasoning, and diced tomatoes to the skillet; stir to combine and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for about 20 minutes, or until the quinoa is puffed and the liquid is absorbed.
- Stir in the Worcestershire sauce and, if using, the hot sauce; fluff the quinoa with a fork and serve.
Notes
- You can swap chicken breasts for boneless skinless thighs if preferred.
- Omitting the chicken and increasing the sausage is an optional variation.
- Rinse quinoa before cooking to remove bitterness.
- Adjust Cajun seasoning to taste for more or less spice.
- Use low-sodium stock to control sodium level.